Sunday, October 14, 2018

Macadamia Cherry Cookies

As a blogger, sometimes we come across recipes that do not turn out as expected. However, the disappointment is an excellent motivator to create something better. The recipe here reflects just that type of inspiration.

The original cookies that had my own tweaks of flavor. Despite the changes in flavor, it did not help on the texture of the cookie. The first bake resulted in very greasy and flat cookies. To remedy this problem, I added more flour and chilled the dough. These alterations changed the cookie into something more appealing in flavor and visual enticement.

They are a spin off of the standard macadamia white chocolate cookies. The dough was enhanced by extra flavor layers of chopped dried cherries and butternut extract. These differences made the cookies a little bit more tempting than the usual macadamia cookies. In addition, the red and white combination of ingredients makes them a perfect addition to the Christmas cookie list. This recipe makes 4-5 dozen, depending on the scoop size.

Macadamia Cherry Cookies
by flourtrader 

3 eggs
3/4 cup light brown sugar
3/4 cup sugar 
1 cup or 2 sticks of butter (room temp)
3 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp butternut extract
3/4 cup chopped salted macadamia nuts
1 1/4 cup chopped sweetened dried cherries
12 oz chopped white chocolate bar

Preheat oven to 350 degrees. Grease the interior of 2 cookie sheets, or line with parchment paper.

Fill the bowl of a stand mixer with the butter. Beat at medium speed until smooth and silky, stopping at intervals to scrape down the sides of the bowl. Then add both types of sugars and beat again until mixture is light and fluffy. Add one egg and beat for 30 seconds. Scrape down sides of bowl. Repeat those 2 steps with each egg until incorporated. Pour in the extract and beat again until evenly distributed.

Take out a large bowl and cover with a sieve and sift the flour, baking soda and salt into the bowl. Remove the bowl of batter from the stand mixer and fold in the sifted ingredients, using a spatula or wooden spoon. Continue to fold until no more dry streaks remain in the dough.

Add the chopped cherries, white chocolate chunks and chopped macadamias to the mixture. Blend all the ingredients together, distributing the add-ins evenly. Cover the dough and refrigerate for 40 minutes.

After chilling, use a scoop or a generous tablespoon to transfer mounds of dough to the prepared cookie sheet. Space the mounds about 1 inch apart. Bake in the oven until the cookies are a pale matte color with a golden edge, about 10-12 minutes. Let cookies rest on pan a few minutes then transfer to a rack to completely cool.

Tips and Notes:
1. I always use parchment paper to keep my pans in good condition. The parchment had a tendency to slide around when I was trying to get the cookies off, so a greased pan is easier to manage when it comes to removing the cookies. The cookies are a little soft on top when removed from the baking pans, so be careful with that step.
                                    **LAST YEAR: Oatmeal Pumpkin Cookies**